Tahini Roasted Cod with Asparagus and Thyme

Ingredients

SERVES 4

FOR THE TAHINI SAUCE

1 tablespoon fresh lemon juice, plus more for serving

1 fat garlic clove, minced or finely grated

½ teaspoon kosher salt

⅓ cup tahini

3 to 5 tablespoons ice water

FOR THE COD

1 pound asparagus, trimmed

6 scallions, thinly sliced (white and green parts separated)

3 fresh thyme sprigs

2 tablespoons extra-virgin olive oil, plus more for serving

Kosher salt and freshly ground black pepper

4 (6- to 8-ounce) boneless, skinless cod fillets

Sesame seeds (optional)

Directions

1. Heat the oven to 425°F

2. Make the tahini sauce: In a small bowl, whisk together the lemon juice, garlic, and salt and let sit for 1 minute to dissolve the salt. Add the tahini. Whisk in the ice water, 1 tablespoon at a time, until the sauce is smooth enough to drizzle.

3. Make the cod: On a rimmed sheet pan, toss the asparagus, scallion whites, and thyme with the oil until well coated. Season with salt and pepper.

4. Lightly season the cod with salt and pepper and nestle the fish onto the pan. Pour ¼ cup of the tahini sauce into a separate bowl and brush 1 tablespoon of that sauce on top of each fillet (reserve the rest of the tahini sauce for serving). Roast until the cod is opaque in the center and the asparagus is tender, 10 to 14 minutes.

5. Drizzle the reserved tahini sauce on top of the fish and asparagus. Serve topped with the scallion greens, a drizzle of oil, a little more lemon juice, and a sprinkling of sesame seeds, if you like.

Notes

This speedy, verdant dish is perfect for springtime, when asparagus is at its best. You can use thick or thin stalks here. Thin ones end up softer and wonderfully browned at their tips while thicker ones stay crisp and bright green. Either way, it's a delicious dish that's light, pretty, and deeply flavorful.